This one is for Mousse…
When we were prepping for our barbecue last weekend we wanted to have some pre-prepped salads, that could just sit out with little to do when our guests were there. We didn’t want anything that might wilt as it has been so hot so I thought of potato salad but that sometimes seems dull or an easy option. never let it be said that we choose the easy way out so…no really, it is very straight forward.
Unfortunately, I forgot to take a picture of the dish in question – so here is a picture of some of the other items!
I settled on a curried sweet potato and chickpea salad, and the feedback was good so here you go.
4 large sweet potato’s, peeled and chopped into 2cm dice
1 400g can chick peas, drained and rinsed.
1 medium brown onion, peeled and diced.
1 tablespoon light cooking oil.
1 tbsp roasted Sri Lankan curry powder ( this is what I used, any roasted curry powder would be great).
1 tsp fresh ginger root ground to a pulp
1 400g can of coconut milk.
2 tbsp of plain Greek style yoghurt.
1 tsp fresh garlic ground to a pulp
1 tsp black mustard seeds.
4 spring onions finely sliced.
2 tbsp chopped fresh coriander.
½ lime juiced.
Salt and pepper to taste
Place the sweet potatoes into a pan of boiling salted water and bring back to the boil. Cook for about 10 minutes until they are just cooked but still firm – you don’t want them to turn to mush.
While the potatoes are cooking, gently soften the onion in the oil in a large pan, next add a teaspoon of black mustard seeds and wait until they start to pop then add the curry powder and turn it over in the pan until it is sizzling.
Now add the coconut cream, ginger and garlic, bring up to a simmer.
Once simmering, add the chickpeas and a little salt and black pepper and allow to cook out for 5/6 minutes.
Now add the drained sweet potatoes to the mix and allow to warm through and absorb the flavours.
Add the coriander and spring onions and remove from the heat, allow to cool before adding the yoghurt.
Finally add a splash of lime juice and then check the seasoning, you may need more salt.
Leave to cool completely then turn out into a serving plate and garnish with some fresh coriander leaves